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§ 417.1 Definitions.
For purposes of this part, the following definitions shall apply:
Corrective action. Procedures to be followed when a deviation occurs.
Critical control point. A point, step, or procedure in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.
Critical limit. The maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety hazard.
Food safety hazard. Any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
HACCP System. The HACCP plan in operation, including the HACCP plan itself.
Hazard. SEE Food Safety Hazard .
Preventive measure. Physical, chemical, or other means that can be used to control an identified food safety hazard.
Process-monitoring instrument. An instrument or device used to indicate conditions during processing at a critical control point.
Responsible establishment official. The individual with overall authority on-site or a higher level official of the establishment.
§471.1 定义
本部分将应用以下定义：
纠正措施：发生偏离时采取的措施。
关键控制点：食品加工过程中可用于控制的，使一种食品安全危害可被预防，消除或减少至可接受水平的一个点，步骤或工序。
关键限值：为使已确定的食品安全检查危害的发生得以预防、消除或减少至可接受水平，一个关键控制点上必须被控制的物理、生物或化学危害的最大或最小值。
食品安全危害：可给人类食用带来不安全的一种食品的任一生物、化学或物理特性。
HACCP体系：包括HACCP计划本身在内，运行中的HACCP计划。
危害：见食品安全危害。
预防措施：可用于控制已确定的食品安全危害的物理、化学或其它方法。
加工监控仪器：用于表明加工期间一个关键控制点状态的器具或装置。
企业负责人：现场负责人或上一级管理者。
